Lobster & Prawn Mousse

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1) Prawns (cooked or raw)		150g
1) Dressed lobster		1 tin (43g)
1) Cod		150g
1) Egg white		1
1) Potato starch or cornflour		1 tsp
1) Salt		0.5 tsp
2) Lobster bisque		1 tin (400g)
6) Spinach		50g
6) Lumpfish caviar		4 tsp

Method

Cook

45min

Put half the prawns, lobster, cod, potato starch, egg white and salt into a blender. Mix until sticky.

Roughly chop the remaining prawns into 1cm dice. Mix with a quarter lobster bisque (100g) and Step 1, then mix thoroughly.

Divide the mix into 4 and wrap each in cling film. Twist and secure with clips.

Steam the parcels for 10 minutes (in a steamer or a colander above boiling water).

In the meantime, warm up the remaining bisque on medium heat.

Allow Step 4 to cool, then wrap each in lightly cooked spinach leaves (cook in a microwave for 30 seconds). Arrange in a soup bowl and decorate with the caviar. Pour in the bisque around the mousse.

You can add white or pink peppercorns if you like, or double cream.

Tips & Note

Adding the chopped prawns gives a good texture to the mousse. Wrapping in spinach leaves makes this dish look that bit more special or exclusive, especially when entertaining.

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